Steamed Rice No. 2
From Every-day dishes and every-day work, 1897
Do not cook in a vessel deeper than three inches.
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
998Calories
20 gProtein
218 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories998 kcal
Protein20 g
Carbohydrates218 g
Fiber7.5 g
Sugars0.7 g
Total Fat3.5 g
Saturated Fat0.7 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium1083 mg
Potassium332 mg
Calcium353 mg
Iron39 mg
Magnesium73 mg
Phosphorus270 mg
Zinc2.4 mg
Copper0.4 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)15 mg
Folate538 mcg
Choline23 mg
Caffeine0 mg
Water405 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 15. The excerpt below is the record exactly as published.
Steamed Rice No. 2. — Look over and thoroughly wash one cup of rice. Drain, spread thinly on a shallow dish, and dry in the oven. Even should it become a trifle yellowed, no harm is done. Introduce the rice into two cups of boiling water
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